Classic Chocolate Chip Cookies
May 10th 2014 is World Fair Trade Day and what’s a fair without food! These classic chocolate chip cookies were made with fair trade sugar and chocolate from Camino and fair-trade vanilla from Madagascar. The recipe is adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.
The sugar and chocolate industry are amongst the worst when it comes to enslaving workers for the sake of corporate profit. I encourage you to only use fair-trade sugar and chocolate for all your baking needs.
2/3 cup oil
¼ cup rice milk
1/3 cup fair-trade brown (Muscovado) sugar
¼ cup fair-trade granulated cane sugar
1 Tablespoon tapioca flour
2 teaspoons of real vanilla extract-fair trade if you can find it
1 ½ cup flour combo (half organic white and half spelt/whole wheat)
½ teaspoon each of baking soda and salt
¾ dark chocolate chips (71% cocoa) fair trade
- Whip the ingredients in Set 1 into a caramelized frenzy until it appears brown in colour and thick in consistency.
- Sift in the Set 2 ingredients and mix until combined. Work in the chocolate chips, either by hand or spoon.
- Use a small ice cream scoop to form uniform balls of dough. Place on lined baking sheet and bake 8-10 minutes in a pre-heated 350ºF oven.
Let cool and enjoy. Tip: Cookies always taste better the next day.